Vegan Chocolate Italian Ice
Combine the brown sugar with 600 ml (approximately 2 1/2 cups) of water in a saucepan and bring to a boil. Reduce the heat and simmer for 2-4 minutes, until the sugar has dissolved. Whisk the cocoa with 3 tablespoons of cold water, stir into the sugar water and bring back to a boil. Remove from heat, stir in the instant coffee and chocolate liqueur and allow the mixture to cool completely. Transfer to the freezer and freeze for about 5 hours, stirring every half hour to prevent large ice crystals from forming.
Scoop into serving dishes and garnish with fresh berries.